A slightly spiced, butter that is delicious with steak, but surprisingly good on fish. Especially a nice firm fish like tuna or swordfish!
On Sunday I cooked up a Father's day treat. A perfect steak (see how to get perfect steak here) some seared scallops, steamed asparagus and some twice cooked chips.
We had a selection of butters on the table! (well the ones I hadn't given away 😉 ) Stew said that the horseradish butter was amazing with the steak and the scallops. He picked the blue cheese butter as great with the asparagus. And he even melted some of my bacon and maple butter into his chips!
If you are loving this Horseradish Butter, then why not check out my Compound Butter Recipe collection! So much buttery scrumptiousness to choose from!
Get the Recipe
- 125 g /1/2 cup/1 stick butter
- 2 tablespoon prepared horseradish
- 1 tablespoon fresh chives
- Place all the ingredients into the food processor and give it a good blitz.
- Use a spatula to push the sides down and pulse blitz until you have a well combined butter.
- Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film. Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
- Tie a quick knot in the ends of the cling film and store it in the fridge.
I’m just curious do you use salted or unsalted butter for the horseradish butter?
Claire McEwen says
I use salted butter, but if you only have unsalted then that will still work, but you might want to add a little salt to the mix.